EP3405038A1 - Procédé de préparation de légumes coupés et congelés - Google Patents

Procédé de préparation de légumes coupés et congelés

Info

Publication number
EP3405038A1
EP3405038A1 EP16722953.3A EP16722953A EP3405038A1 EP 3405038 A1 EP3405038 A1 EP 3405038A1 EP 16722953 A EP16722953 A EP 16722953A EP 3405038 A1 EP3405038 A1 EP 3405038A1
Authority
EP
European Patent Office
Prior art keywords
strips
vegetables
food product
order
container
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP16722953.3A
Other languages
German (de)
English (en)
Inventor
Gian Paolo Rolli
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Industrie Rolli Alimentari SpA
Original Assignee
Industrie Rolli Alimentari SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Industrie Rolli Alimentari SpA filed Critical Industrie Rolli Alimentari SpA
Publication of EP3405038A1 publication Critical patent/EP3405038A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0441—Treatment other than blanching preparatory to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the present invention relates to a method for preparing cut and frozen vegetables and a corresponding food product made according to such method. »
  • the innovation is located in the progression of the current sociocultural context that sees increasing attention being given over to diet as a key element in preserving the psychological and physical well-being of the person.
  • the World Health Organization has said that a balanced and healthy diet can prevent the onset of at least 1/3 of tumors and cardiovascular diseases.
  • the first is choosing foods correctly. Furthermore, it is necessary to tailor the amounts eaten to the actual nutritional needs of the individual, which depend on age, sex, the level of physical activity and the like.
  • Another key aspect is checking the nutritional values associated with the foods that one eats and furthermore it is likewise important to pay attention to the changes that the foods can undergo with conservation and cooking.
  • One of the reference models followed for creating a healthy diet is the food pyramid, which distinguishes the foods that can be eaten several times a day (fruit and vegetables) from the foods whose consumption should be limited or occasional (condiments, sweets, and alcoholic beverages).
  • Fruit and vegetables in fact are very important for a healthy diet in that they are an important source of fibers, an essential element in the digestive process; furthermore they are rich, both in vitamins and minerals that are essential for the proper operation of the physiological mechanisms, and in antioxidants that have a protective action on the body.
  • the aim of the present invention is to solve the above mentioned problems, and moreover offer a commercial response to the needs resulting from them, by providing a method, and corresponding food product made according to such method, for preparing cut and frozen vegetables which safeguards the organoleptic and nutritional properties of the vegetables of which the product is constituted.
  • an object of the invention is to provide a food product constituted by frozen and packaged vegetables which is easy and quick to prepare and which has a useful commercial life, i.e. shelf life, equal to at least 18 months.
  • Another object of the present invention is to provide a method for preparing cut and frozen vegetables which is low cost, easily and practically implemented and safe in use.
  • a method for preparing cut and frozen vegetables which consists in: - Washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest;
  • a food product constituted by frozen and packaged vegetables, characterized in that it comprises a container and vegetables previously subjected to washing, mechanical treatment and cutting in order to define strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm.
  • the vegetables can be of the type preferably chosen from a tuber (potato, turnip, parsnip, daikon, beetroot and the like), carrot, squash, pumpkin, aubergine, cucumber and the like.
  • such food product comprises a container and vegetables previously subjected to washing, mechanical treatment and cutting in order to define strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm.
  • Such strips can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format.
  • the method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest.
  • the process involves cutting these vegetables into strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm, through the use of a cutting device.
  • Such strips can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format.
  • such device can be an automatic machine provided with a cutter that operates by executing a circular cutting action on the vegetable to create the desired strips.
  • the method involves steam-cooking the strips and air- drying them.
  • the strips Once the strips have dried, they are divided into portions corresponding to a preset quantity.
  • the method can involve further processing steps before the freezing step.
  • the packaging of the portions of strips in containers can be carried out through the use of a packaging machine.
  • Such container can be constituted by a box-like body, a packet, a combination thereof and the like.
  • a device of the type of a metal detector, X-ray detector and the like is used to check for the presence of foreign objects inside the containers.
  • the containers are frozen by way of a freezer to a temperature comprised between -18 °C and -30 °C.
  • these further steps of processing can consist, first of all, of vacuum packaging such portions of strips through the use of a machine for insertion into packets, followed by a step of checking, through the use of a device of the type of a metal detector, X-ray detectors and the like, for the presence of foreign objects inside the packets.
  • the method can proceed with the freezing of the packets by way of a freezer to a temperature comprised between -18 °C and - 30 °C.
  • the method then inserts the containers or the packets, depending on the type of final packaging envisaged, into a secondary packaging which will subsequently be arranged on a pallet.
  • secondary packaging what is meant is a packaging designed to constitute, at the point of sale, the grouping of a certain number of sales units, irrespective of whether it is sold as such to the end user or to the consumer, or it serves only to facilitate resupplying the shelves at the point of sale.
  • the secondary packaging can constitute both the unit of sale aimed at the end consumer and also the unit aimed at the retailer.
  • Such pallets can be stored in cold rooms while awaiting final use. It should be noted that the temperature inside such cold rooms can be at least -20°C.
  • the step of packaging can include a substep that consists of adding at least one precooked and frozen condiment in pellets to the portions of strips in order to flavor such strips.
  • Such condiment can be a sauce, a garnish and the like.
  • pellets comprise a condiment that has previously been subjected to cooking, cooling, division into portions of preset weight, and freezing.
  • the present invention also sets out to protect a food product, constituted by frozen and packaged vegetables, which comprises a container and vegetables previously subjected to washing, mechanical treatment and cutting in order to define strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm.
  • Such strips can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format.
  • Such container can be at least partially constituted by at least one material selected from ethylene vinyl alcohol (EVOH), polyamide (PA), polypropylene (PPL), polyethylene (PE), lignin, cartene®, polymers derived from maize, cellulose (of plant origin), paper, or cardboard.
  • EVOH ethylene vinyl alcohol
  • PA polyamide
  • PPL polypropylene
  • PE polyethylene
  • lignin cartene®
  • cartene® polymers derived from maize, cellulose (of plant origin), paper, or cardboard.
  • microwave-safe can also be used as a cooking vessel and optionally as a plate from which to consume the vegetable contained therein after microwaving, thus simplifying and optimizing the entire process of using the food product.
  • the food product can further comprise at least one pellet containing a precooked and frozen condiment in order to flavor the strips.
  • the food product can comprise a fresh and non-frozen condiment, in a form preferably chosen from liquid, partially solid and the like.
  • Such condiment can be a sauce, a garnish and the like.
  • salt or other condiments can be left to the discretion of the consumer and can be added when cooking is complete.
  • the vegetables can be of the type preferably chosen from a tuber (potato, turnip, parsnip, daikon, beetroot and the like), carrot, squash, pumpkin, aubergine, cucumber and the like.
  • the condiment can comprise at least one element chosen from plants, meat, fish, cheese, oil and the like.
  • the vegetables used can contain a residue of pesticides lower than a preset threshold.
  • Such preset threshold can be 0.01 mg/Kg.
  • the agricultural process of obtaining vegetables to be subsequently converted to frozen and packaged strips is implemented by following the provisions of regulations for integrated production, i.e. a set of legally binding specific plant protection techniques and indications to be adopted for each crop and regulated, in Italy, by specific regional regulations.
  • the container can be at least partially constituted by at least one material selected from ethylene vinyl alcohol (EVOH), polyamide (PA), polyethylene (PE), lignin, cartene®, polymers derived from maize, cellulose (of plant origin), paper, or cardboard, in order to render the container microwave-safe.
  • EVOH ethylene vinyl alcohol
  • PA polyamide
  • PE polyethylene
  • lignin cartene®
  • cartene® polymers derived from maize
  • cellulose (of plant origin) paper, or cardboard
  • the container can be at least partially constituted by ethylene vinyl alcohol (EVOH), polyamide (PA), or polyethylene (PE) in order to render the container recyclable.
  • EVOH ethylene vinyl alcohol
  • PA polyamide
  • PE polyethylene
  • Such embodiment will make it possible to obtain a container that can be recyclable in a percentage comprised between 96% and 98%.
  • the container can be at least partially constituted by lignin, cartene®, polymers derived from maize, or cellulose (of plant origin), in order to render the container compostable.
  • the container can be constituted by a box-like body, a packet, a combination thereof and the like.
  • the container can be constituted by a box-like body made of cardboard provided with a layer of inner lining made of material of the type of ethylene vinyl alcohol (EVOH), polyamide (PA) and polyethylene (PE).
  • EVOH ethylene vinyl alcohol
  • PA polyamide
  • PE polyethylene
  • Such layer of inner lining is impermeable, thus preventing the water contained naturally in the vegetables from moistening the container and making it, effectively, unusable.
  • the basis weight of the cardboard can be preferably 300 g, while that of the layer of lining can be preferably 20 g.
  • the container can be a tray provided with a film of polymeric material to close it.
  • the food information can be printed directly on the container or on a strip that wraps around the package, if the container takes the form of a boxlike body, for example a tray.
  • EXAMPLE 1 CARROT SPAGHETTI.
  • the food product comprises strips of carrot with no condiment, packaged in the container, according to the invention.
  • the addition of condiments or sauces, if any, is left to the discretion of the consumer.
  • EXAMPLE 2 PUMPKIN SPAGHETTI WITH GARLIC AND CHEESE.
  • the food product comprises strips of pumpkin with condiment containing garlic and cheese, all packaged in the container, according to the invention.
  • Such condiment can be in the form of frozen pellets, or added in liquid form to the strips prior to the step of freezing.
  • EXAMPLE 3 CARROT AND SQUASH SPAGHETTI WITH BOLOGNESE SAUCE.
  • the food product comprises strips of squash and strips of carrot with Bolognese sauce and slices of mozzarella cheese, all packaged in the container, according to the invention.
  • Such condiment can be in the form of frozen pellets, or added in liquid form to the strips prior to the step of freezing.
  • the vegetables used can be obtained by adopting an agronomic method that consists of a series of consecutive steps, some of which are reiterated according to specific cycles, which makes it possible to obtain vegetables that can contain a residue of pesticides lower than a preset threshold of 0.01 mg/Kg.
  • an agronomic technician makes numerous inspection field visits.
  • the preventive analyses of the soil consist of verifying the physical/chemical conditions of the soils.
  • the fields for cultivation must therefore be selected by avoiding the presence in the vicinity of potentially pollutant sites, verifying the texture of the soils, their slope, the availability of water and also seeking to minimize the distance from the conversion factory.
  • optionally preventive weeding and/or fertilization operations can also be carried out: these steps also must take account of the need to minimize the introduction into the environment of harmful substances, and will therefore be carried out using weedkillers and/or fertilizers with low environmental impact which can be absorbed by the soil leaving negligible residual quantities of potentially pollutant substances (and in any case lower than preset threshold values).
  • the seeds used must be selected from varieties that are specifically identified with the wording "GM-FREE". These must further have specific varietal characteristics that make them suitable for obtaining the maximum harvest yield and for limiting the need for treatments: in order to obtain such characteristics it is necessary to identify the seeds that are best adapted to the characteristics of the soil in which they will be sown; every single type of seed variety ensures the best yield if arranged in a soil that has certain characteristics. Matching a specific seed variety with a respective soil therefore makes it possible to ensure optimal productivity and also to ensure a high standard of quality of the vegetables at the end of the cultivation.
  • fertilizer will be adapted to ensure that the seeds end up in an environment that corresponds as closely as possible to the ideal environment (ideal in terms of its chemical, physical and pedological profile) envisaged by the producer (and/or by the breeder, for new plant varieties).
  • Prompt execution of the plant protection treatment during the first appearance (even if only sporadic and localized) of diseases and/or infestations further make it possible to limit the spread thereof, making it possible to subject only the affected areas to the treatment, thus avoiding any contact in unaffected areas with plant protection products.
  • Coming up to the harvest period it is further necessary to execute periodic repeated checks on samples of the vegetables, in order to measure the residual concentration of plant protection active ingredients.
  • the cultivated vegetables can be harvested.
  • the periodic checks comprise a representative sampling of the field to be harvested carried out by an agronomic technician and an analysis to verify the presence if any of a wide number of active ingredients (over 400): each one of these active ingredients must be lower than the preset threshold, for example equal to 0.01 mg/Kg (0.01 ppm).
  • the decision whether or not to proceed with the harvest is the exclusive prerogative of the agronomic technician, who will authorize the harvest only when the tests confirm the presence, in the cultivated vegetables, of a residue of plant protection active ingredients lower than a preset threshold, for example equal to 0.01 mg/Kg.
  • the operations to measure the residual concentration of active plant protection ingredients should be carried out in a laboratory equipped with gas chromatographs with different detectors (ECD, NPD, FD), gas- chromatographs coupled to mass spectrometers, liquid chromatographs with spectrophotometer detectors (diode arrays) and/or coupled to mass spectrometers of UPLC-MS type (Ultra Performance Liquid Chromatography - Mass Spectrometry) and atomic absorption spectrophotometers of HPLC type (High Performance Liquid Chromatography) .
  • all the data corresponding to each step are cataloged in a specific database and associated with a corresponding identification string shown on the containers with which the packaged frozen food product will be sold.
  • the method and the corresponding food product produced according to such method for preparing cut and frozen vegetables makes it possible to safeguard the organoleptic and nutritional properties of the vegetables of which the product is constituted.
  • the food product constituted by frozen and packaged vegetables is easy and quick to prepare and has a useful commercial life, i.e. shelf life, equal to at least 18 months.
  • the materials employed, as well as the dimensions, may be any according to requirements and to the state of the art.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un procédé de préparation de légumes coupés et congelés. Le procédé consiste, dans un premier temps, à laver les légumes afin d'éliminer les résidus éventuels de terre ou d'autres substances ou matériaux qui peuvent s'être accumulés pendant la récolte. Dans une étape suivante, il est nécessaire de soumettre les légumes à un traitement mécanique afin d'isoler la partie comestible de ceux-ci. Un traitement mécanique désigne tous les processus qui sont utiles pour isoler la partie comestible du légume, tout en éliminant tout ce qui n'est pas nécessaire et/ou est superflu sur le plan diététique. Ensuite, les légumes sont coupés en bandelettes d'une épaisseur comprise entre 2 mm et 5 mm et une largeur comprise entre 2 mm et 20 mm, au moyen d'un dispositif de coupe de manière à définir des bandelettes qui peuvent avoir une forme de préférence choisie parmi celles de spaghettis, tagliatelles, pappardelles et similaire, plus généralement sous forme de pâtes longues. À ce stade, le procédé met en œuvre la cuisson à la vapeur des bandelettes et le séchage par l'air de celles-ci. Une fois que les bandelettes ont séché, elles sont divisées en portions correspondant à une quantité prédéfinie. Enfin, de telle portions pesées sont congelées au moyen d'un congélateur à une température comprise entre -18 °C et -30 °C.
EP16722953.3A 2016-01-22 2016-01-22 Procédé de préparation de légumes coupés et congelés Pending EP3405038A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2016/000015 WO2017125958A1 (fr) 2016-01-22 2016-01-22 Procédé de préparation de légumes coupés et congelés

Publications (1)

Publication Number Publication Date
EP3405038A1 true EP3405038A1 (fr) 2018-11-28

Family

ID=55971162

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16722953.3A Pending EP3405038A1 (fr) 2016-01-22 2016-01-22 Procédé de préparation de légumes coupés et congelés

Country Status (4)

Country Link
US (1) US20190021377A1 (fr)
EP (1) EP3405038A1 (fr)
CA (1) CA3011223C (fr)
WO (1) WO2017125958A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201900012522A1 (it) * 2019-07-22 2021-01-22 Barilla Flli G & R Procedimento per la produzione di un prodotto alimentare a forma di nido comprendente strisce di un vegetale essiccato e relativo prodotto
WO2023203585A1 (fr) * 2022-04-22 2023-10-26 Industrie Rolli Alimentari S.P.A. Système et procédé de production de produits végétaux en tant que substituts de pâtes

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3567468A (en) * 1966-12-27 1971-03-02 Donald Kiteley Tressler Frozen foods
DE3025093C2 (de) * 1980-07-02 1982-11-04 Gernot 6973 Boxberg Müllender Bandförmiges, aus knollenartigen Gewächsen geschnittenes Nahrungsmittel
AUPN020294A0 (en) * 1994-12-21 1995-01-27 Byron Agricultural Company Pty Ltd Compressed frozen vegetable
US6177113B1 (en) * 1995-06-27 2001-01-23 Apv Crepaco, Inc. Process for detecting plastic or elastomeric contaminants in food processing
US5957045A (en) * 1997-07-22 1999-09-28 Les Promotions Atlantiques Inc. Machine for peeling vegetables and fruits
ATE214024T1 (de) * 1997-12-18 2002-03-15 Karl Keller Lebensmittelverpackung und garverfahren für lebensmittel
GB2337033A (en) * 1998-05-08 1999-11-10 Nestle Sa Pouch containing food to be cooked while therein
US6488973B1 (en) * 1998-10-05 2002-12-03 Food Talk, Inc. Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce
JP3493010B2 (ja) * 2000-11-08 2004-02-03 ノンシム シーオー．，エルティーディー． 生唐辛子の連続的な殺菌・乾燥による衛生乾燥唐辛子の製造方法及びその装置
US20040156960A1 (en) * 2003-02-10 2004-08-12 Kraft Foods Holdings, Inc. Food product preservation method
US20070202226A1 (en) * 2006-02-24 2007-08-30 Sherry Dang Packaged frozen foods and methods for preparation
US20070237867A1 (en) * 2006-04-05 2007-10-11 Mars, Inc. Microwavable steamer food pack
US20080069485A1 (en) * 2006-09-19 2008-03-20 France David W Food product, cooking apparatus, and storing device
WO2008062776A1 (fr) * 2006-11-24 2008-05-29 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Légume séché contenant du sucre, procédé de fabrication et utilisation de celui-ci
US20080317920A1 (en) * 2007-06-19 2008-12-25 Conopco, Inc., D/B/A Unilever Chilled dishes and process for preparing same
US20090022858A1 (en) * 2007-07-20 2009-01-22 Adam Pawlick Food product and cooking apparatus
CN102266112A (zh) * 2010-06-04 2011-12-07 曹舒瑜 冷冻微波即食食品的制造方法
US8476482B2 (en) * 2010-07-23 2013-07-02 King Abdulaziz City For Science And Technology Removal of pesticide residues in food by ionizing radiation
US20150272181A1 (en) * 2014-03-31 2015-10-01 MARY ANTONETTE SPANO a/k/a CALVI Reduced calorie vegetable-based or fruit-based food product and/or reduced calorie vegetable-based or fruit-based food product ingredient and process and/or method for preparing or making same

Also Published As

Publication number Publication date
US20190021377A1 (en) 2019-01-24
WO2017125958A1 (fr) 2017-07-27
CA3011223A1 (fr) 2017-07-27
CA3011223C (fr) 2022-10-18

Similar Documents

Publication Publication Date Title
Wszelaki et al. Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)
Pussemier et al. Chemical safety of conventionally and organically produced foodstuffs: a tentative comparison under Belgian conditions
de Souza Araújo et al. The concentration of minerals and physicochemical contaminants in conventional and organic vegetables
Okello et al. Management of aflatoxins in groundnuts: A manual for farmers, processors, traders and consumers in Uganda
Bordeleau et al. Food Quality: A comparison of organic and conventional fruits and vegetables
Chandra et al. Effects of packaging on shelf life and postharvest qualities of radish roots during storage at low temperature for an extended period
CA3011223C (fr) Procede de preparation de legumes coupes et congeles
Dhalsamant et al. A review on greening and glycoalkaloids in potato tubers: potential solutions
Fufa et al. Systematic review on farmers’ perceptions, preferences and utilization patterns of Taro [Colocasia esculenta (L.) Scott] for food and nutrition security in Nigeria
Jha et al. Prediction of sensory profile of mango using textural attributes during ripening
Atuna et al. Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments
Sethi et al. Evaluation of phytochemicals and anti-nutritional profile in underutilised green leafy vegetables.
Sarker et al. The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder.
Sun et al. Postharvest quality of kiwifruit (Actinidia chinensis) after x-ray irradiation quarantine treatment
European Food Safety Authority 2008 Annual Report on Pesticide Residues according to Article 32 of Regulation (EC) No 396/2005
Punzi et al. USDA pesticide data program: pesticide residues on fresh and processed fruit and vegetables, grains, meats, milk, and drinking water
Ireri Product Quality Characteristics of Solar Dried Chilli Products
Bamisile et al. Relative susceptibility and proximate composition of some imported and local rice varieties to infestation and damage by Sitophilus oryzae L.(Coleoptera: Curculionidae)
Siddiq et al. Preharvest Quality Management, Postharvest Handling, and Consumption Trends of Lentils
MOLLA EFFECT OF ETHYL OLEATE PRETREATMENT ON OVEN DRYING OF GELILA TOMATOES
Fikiru et al. Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) Pods
Banach et al. Chemical hazards in leafy vegetables on the Dutch market
Speijers et al. Evaluation of agronomic practices for mitigation of natural toxins
EP3528635A1 (fr) Procédé de préparation d'aliments congelés et aliments congelés d'origine principalement végétale
Sarwar et al. Implementation of Best Practices to Ensure Aflatoxin Controlled Chilli Production from Post Harvesting to Customer in Developing Country

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20180807

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20201124

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230529

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20240423